slackerlack
Well-Known Member
This is my first lager attempt, and I need some guidance. My instructions say to ferment for two weeks at 55 degrees using 2308 wyeast. I pitched the yeast at 70 degrees as instructed by a fellow brewer. Within a few hours, it started fermentation. After 24 hours, I dropped it down to 65 degrees. Another 24 hours later I moved it to 60 degrees. Then all fermentation halted completely.
Do I need to move it back to 70 degrees and throw a new batch of wyeast in there?
Why did the yeast stop fermenting after it got down to 60 when this is supposed to ferment at 55 for two weeks, then 35 for 8 weeks?
Any help will be appreciated.
Do I need to move it back to 70 degrees and throw a new batch of wyeast in there?
Why did the yeast stop fermenting after it got down to 60 when this is supposed to ferment at 55 for two weeks, then 35 for 8 weeks?
Any help will be appreciated.